Pinto Beans
1# bag Pintos
2 pork shanks
1 med large onion
6 minced Garlic cloves
4 green onions
Chicken stock (or two cans of broth)
1 pak chili season mix
Jalapenos
I start the dry bean with the ham shanks in my slow cooker. Cover the beans with chicken stock or canned broth if can stand the salt it contains. Add about half of the chili seasoning, along with 1/2 of the onion diced, half of the garlic minced. Cook till beans soften some, always keeping an eye on fluids, adding water as necessary. Then add the rest of the onion diced, minced onion, green onions, chili seasoning. Add Jalapenos to taste. Finish cooking till beans are fully tender. About 4hrs on my cooker.
Like most things, substitution works good. Whatever pork season that you favor; ham hocks, shanks, bacon, diced ham. We always go heavy on garlic and onion.
That recipe looks good, too. I can reduce the salt by using reduced sodium chicken broth and I make my own chili seasoning that has no salt.
How many oz is your chili season mix? What temp do you cook them at?